Banquet Chef Jobs

Job Title: Executive Banquet Chef Company: Jan Companies Location: Norton, MA Description: Semi-private Country Club is seeking a dynamic,hardworking,dedicated to his craft, Executive Chef! The ideal candidate must have at leat 4yrs of recent experience operating in a white-linen Country Club environment. This individual should posses strong organizational skills to run the overall operations of the kitchen.

Job Title: Kitchen Manager - Spirit Company: Entertainment Cruises Location: Boston, MA Description: Job Summary: Inspired by a commitment to excellence, the service team at Entertainment Cruises creates unforgettable memories for our guests. The successful kitchen manager will successfully manage back-of-the-house cruise execution to ensure consistently high levels of quality, service and customer sanitation satisfaction while maintaining a high level of profitability. Essential Functions: Cruise Execution Manages back-of-the-house staff, including recruitment, training, coaching/discipline, and retention Ensures effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise.

Job Title: Cook ~ Banquet Kitchen Company: Starwood Location: Phoenix, AZ Description: POSITION PURPOSEManage all aspects of the food production forBanquets, including food preparation according to the description. Adhere to sanitation practices.ESSENTIAL FUNCTIONSAVERAGE %OF TIME80% Prepare food items for customers using a quality predetermined method in a timely and consistent manner.15% Set up station with predetermined mise en place required to service all banquet functions. 5% Practice sanitation and safety daily to ensure the total customer satisfaction.Other:Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.SUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:· Consult with Assistant Banquet Chef on a daily basis as well as with other departments that are directly related to the Food Beverage Department.· Participate in long range planning.· Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIESThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:· Must be able to speak, read, write and understand the primary language(s) used in the workplace.· Must be able to read and write to facilitate the communication process.· Requires good communication skills, both verbal and written.· Must possess basic computational ability.· Ability to read recipes and follow their instructions.· Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.Physical Demands· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.· Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.· Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.· Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.· The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.· Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.· Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.· Requires manual dexterity to use and operate all necessary equipment.· Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Job Title: Banquet Chef Company: The Georgian Terrace Location: Atlanta, GA Description: The Georgian Terrace Hotel is currently looking for a Banquet Chef. This position is responsible for coordinating, planning and supervising the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes.

Job Title: Executive Banquet Chef - Company: Location: Worcester, MA Description: Executive Banquet Chef ?(Norton) Seeking a dynamic, hardworking, dedicated Executive Chef for a semi-private Country Club. Must have at least 4 yrs of experience and comfortable operating in a white linen banquet environment. The ideal candidate will be responsible for running the kitchen in an efficient, well-organized manner. Full benefits package available. Please forward your resume along with your salary requirements. Only qualified candidates will be contacted.

Job Title: Line Cooks/Banquet Cooks - Company: Location: Los Angeles, CA Description: Immediate opening for experienced line cooks and banquet cooks. please apply in person or submit your resume. No phone calls. Position is for a Private Country Club in Northridge. Pay is dependent on experience includes benefits.

Job Title: Sushi Cook/Banquet Cook/Pastry Cooks - - Company: Location: Pensacola, FL Description: Location: Pensacola

Job Title: Executive Banquet Chef Company: Greenleaf Hospitality Location: Kalamazoo, MI Description: COMPANY PROFILE Greenleaf Companies is a Kalamazoo-based, privately held company which includes a trust company, a venture capital company, a hotel division, and other holdings. Currently, Greenleaf owns and manages the 4 Diamond property the Radisson Plaza Hotel and Suites in downtown Kalamazoo, and the Holiday Inn West in Kalamazoo. This is a great opportunity to experience the culture of an organization striving for World Class status built on managing the strengths of talented leaders. Greenleaf seeks individuals with entrepreneurial spirits, who enjoy the feeling of operating their own business units by making decisions and setting forth plans to facilitate future growth. We are committed to creating a world class leadership team within our hospitality division and looking for top talent to join our team. JOB PURPOSE: Assisting in leading the staff; managing the total guest experience; creating a world class dining experience, establishing and accomplishing business goals and objectives according to Hotel standards. What's REMARKABLE about this Position? Small town feel, big city appeal! As our city grows you'll have the opportunity to put your name on something fantastic and leave your "culinary imprint". We are a dynamic company, and have created four fantastic restaurant concepts, plus our banquet department and off-site catering ventures all under one roof. We have an incredible culinary team that work seamlessly together to ensure we "wow" our guests at every encounter. Well established culinary crew, and our kitchen department has the lowest turnover in the hotel. Many opportunities for personal growth and development. In addition to our 44, 000 square feet of meeting and conventions space, we also operate an Off-Site Catering business, and catering everything from baseball games to clam bakes, museum receptions, formal dinners and football tailgates. Great community relationships, and charity participation at which are Chefs are active, participating ambassadors. Principal Accountability's High volume quality food preparation, manage multiple simultaneous events Custom design banquet menus to meet and exceed guest expectations Good coach and developer of others Participate in and lead menu design and profit control, familiar with menu costing for large numbers of guests Work closely with Sales and Catering team, vendors and purveyors Cutting edge of Culinary Creativity, familiar with industry trends Computer skills and familiar with fundamentals of Profit and Loss statement Time management and Organizational Skills

Job Title: Executive Banquet Chef-Radisson Plaza Hotel and Suites Company: Greenleaf Hospitality Group Location: Kalamazoo, MI Description: COMPANY PROFILEGreenleaf Companies is a Kalamazoo-based, privately held company which includes a trust company, a venture capital company, a hotel division, and other holdings. Currently, Greenleaf owns and manages the 4 Diamond property the Radisson Plaza Hotel and Suites in downtown Kalamazoo, and the Holiday Inn West in Kalamazoo.This is a great opportunity to experience the culture of an organization striving for World Class status built on managing the strengths of talented leaders. Greenleaf seeks individuals with entrepreneurial spirits, who enjoy the feeling of operating their own business units by making decisions and setting forth plans to facilitate future growth. We are committed to creating a world class leadership team within our hospitality division and looking for top talent to join our team.JOB PURPOSE:Assisting in leading the staff; managing the total guest experience; creating a world class dining experience, establishing and accomplishing business goals and objectives according to Hotel standards. What's REMARKABLE about this Position?Small town feel, big city appeal!  As our city grows you'll have the opportunity to put your name on something fantastic and leave your "culinary imprint". We are a dynamic company, and have created four fantastic restaurant concepts, plus our banquet department and off-site catering ventures all under one roof.  We have an incredible culinary team that work seamlessly together to ensure we "wow" our guests at every encounter.Well established culinary crew, and our kitchen department has the lowest turnover in the hotel.Many opportunities for personal growth and development.In addition to our 44, 000 square feet of meeting and conventions space, we also operate an Off-Site Catering business, and catering everything from baseball games to clam bakes, museum receptions, formal dinners and football tailgates.Great community relationships, and charity participation at which are Chefs are active, participating ambassadors.Principal Accountability's High volume quality food preparation, manage multiple simultaneous eventsCustom design banquet menus to meet and exceed guest expectationsGood coach and developer of othersParticipate in and lead menu design and profit control, familiar with menu costing for large numbers of guestsWork closely with Sales and Catering team, vendors and purveyorsCutting edge of Culinary Creativity, familiar with industry trendsComputer skills and familiar with fundamentals of Profit and Loss statementTime management and Organizational SkillsEssential Job Results: 1. Increases Team’s Effectiveness by assisting in recruiting, selecting, orienting, training, coaching, and counseling staff in a talent based organization; continuously improving people processes and talent base; communicating and reinforcing values, strategies, and objectives; engaging individual accountability's; planning, monitoring, and reviewing department and organization structure and results; developing motivating reward systems; sustaining a climate for achievement and information sharing; providing professional growth opportunities. 2. Develops and Executes Approved Business Plan by identifying profitable opportunities; conducting SWOTs analysis; recommending competitive positioning and recommending annual/ quarterly goals and objectives for year over year profit gains based on increasing customer engagement. 3. Accomplishes Goals and Objectives by allocating resources to maximize profits; reviewing progress against plans weekly with key leaders; leading required mid-course corrections. 4. Develops Cross Functional Collaboration by establishing and monitoring standards for procurement, inventory, sales, service delivery, marketing, and operations policies and processes; coordinating actions with sister units, Unit Managers and General Managers5. Builds High Value Company Image by inspiring employees to embrace a high value added mindset; collaborating with customers, government, and community organizations; enforcing ethical business practices. 6. Sustains WORLD CLASS Service Quality and Wow Guest Experience by establishing high service quality standards through the team; observing associate/ guest interactions daily; visiting with each guest to ensure guest satisfactions; conducting daily and weekly walk through audits to ensure continuing attainment of standards; continuously pushing for more objective measures of customer engagement. 7. Establishes & Sustains Key, Cross Functional, Customer Focused Processes by continuously reviewing the viability of processes developed and employed by organization members to achieve quality standards; monitoring customer feedback; participating in pre-and post-con meetings with clients; insisting on continuous improvement practices in all functions. 8. Maintains Professional and Technical Knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies. 9. Establishes and Sustains Community and Industry Relationships by networking with key community and industry stakeholders; joining, attending and participating in community and industry organizations that promote the growth of the community and industry. 10. Contributes to Greenleaf Hospitality Group’s Total Effort by accomplishing related results as needed. Job Requirements: REPORTING RELATIONSHIPSThis Position reports to the Executive ChefReporting to this position are:·                       Culinary Supervisor

Job Title: Banquet Chef Company: Starwood Location: Hollywood, FL Description: aspireAny hotel can offer you a job. But Westin proposes a gratifying career as distinct as our reputation. Through experience, training and strategic career development, our associates are inspired to achieve their goals while positively impacting the lives of our guests. Their roles are as important as they are rewarding. At Westin, you can learn, grow and succeed. Exceptional benefits, training and perks provide the basis for renewing work experience. Be inspired to be your best. Be Westin.who we areWhen you go to work, it might as well be on the beach! The Westin Diplomat Resort Spa, Hollywood, Florida features over 1,000 guest rooms, 7 restaurant and lounges, boutique shopping, championship gold and tennis facilities, European -style Spa, not to mention a 210,000 sq foot convention center, 60foot atrium lobby and a one of a kind infinity edged pool featuring two waterfalls. Regardless of where your interests lie, a great opportunity awaits you at Westin. The possibilities are endless. Take control of your career, and your life today. Be Westin.position descriptionAs a BanquetChef, you will support and assist the Executive Chef in the oversight of the banquet kitchen operation. Responsibilities include, but are not limited to, hiring, training, schedulingand directing Banquet culinary staff; visually inspecting all food product to be served to ensure they all meet the quality standards set out be Departmental and Hotel management; ensure proper receiving and storage of food products so as to comply with health department regulations; and adherence to all cost and quality control procedures. Also responsible for writing, maintaining and updating all menu specifications, recipes and pictures, production forecast and ensure that the same are being followed.